One of my favorite restaurants in Boston is Myers and Chang, an Asian-fusion hip restaurant in the South End owned by the incredible Joanne Chang. One of my favorite dishes on the menu is miso-glazed carrots. They are one of the single best veggie preparation I’ve ever had. I’m pretty sure I’ve had dreams about them. I recreated these incredible carrots in my own kitchen so you can try them too! They’re about as close to the real deal as possible! —TastefullyGrace
3-4 side dish portions
young carrots, peeled & halved
red miso paste
garlic clove, minced
1 1/2 tablespoons
dark brown sugar
grated fresh ginger
In This Recipe
Preheat oven to 400 degrees.
In a small bowl, combine miso, garlic, ginger, and dark brown sugar. Set aside.
Add vegetable oil to a hot, large oven safe skillet (preferably cast iron). Over medium high heat, sauté carrots for 8 minutes, stirring often.
When carrots have about 4 minutes left, add butter to a small saucepan over medium heat. Let butter melt and then bubble. Right when butter starts to brown and bubbles subside, turn heat to low. Stir butter or move your pan around in a circular motion to keep butter active while it is browning. Turn heat off when butter turns nut brown. Add miso mixture and stir.
Pour miso brown butter mixture over carrots in skillet, using tongs to combine. Add ¼ cup scallions. Stir again.
Place skillet in oven for 20-25 minutes until miso mixture is sticky and caramelized, tossing carrots once (around 10 minutes) during the cooking process.
Let rest for 5-10 minutes. Serve with more fresh scallions.
TIP: If you don’t have an oven safe heavy-bottomed skillet, you can transfer carrots to a baking sheet.